African Star Apple (Chrysophyllum Africanum) Gum and Its Oxidized Derivatives as Stabilizer for Water Melon Juice (Published)
The gum obtained from the pulp of Chrysophyllum africanum is highly insoluble. Chemical oxidation through hydrogen peroxide was used to degrade the gum. Physicochemical properties of the native and oxidized gums were determined while Fourier transform Infrared spectroscopy was used to study functional group changes. The amount of recovered gum reduced as the degree of oxidation increased and there was increase in the carboxyl content to a maximum of 57.06 %. Lower moisture content and high ash content were recorded for the oxidized gums. The oxidized gums were more soluble than the native gum. Viscosity reduced as the degree of oxidation increased. The maximum viscosity of the oxidized gum at 1% concentration was 2.385 mP.a.s. Maximum juice clarity and viscosity at 1% gum concentration were 81.56% and 2.974 mPa.s respectively. Oxidation improved the stability of water mellon juice over the storage period and therefore the potentials of the gum as stabilizer in drinks.
Keywords: African Star apple, Chrysophyllum africanum, Gums, Oxidation, physicochemical properties
Characterization and Evaluation of Physicochemical and Sensory Acceptability of Ice Creams Incorporated With Processed Ginger (Published)
The study was undertaken to develop different forms of the ginger ice cream using 5% ginger juice, 5% ginger paste and 5% ginger syrup. These ice cream samples were analyzed for physicochemical, microbial and sensory properties during 28 days of frozen storage at -20 0C. Incorporation of the juice, syrup and paste in ice cream reduced total solids, fat, acidity and total soluble solid, and increased antioxidant activity. Ash content increased with the ginger paste, whereas it decreased with the ginger juice and syrup. First dripping time amplified and melting rate declined with all the ginger preparations. And also textural properties increased and microbial activity decreased with ginger added ice creams. During storage, the total solid, ash, fat, total soluble solid content, dripping time and textural properties were significantly (p<0.05) increased. pH content, antioxidant activity and melting rate were significantly (p<0.05) decreased with the storage period. Organoleptic properties were evaluated though the panel of 30 members. As a results of organoleptic characteristics revealed that, 5% of ginger syrup incorporated ice cream had the highest mean score of overall quality of all sensorial properties namely, colour, taste and overall acceptability
Keywords: Sensory Evaluation, Storage, ginger, ice cream, physicochemical properties